RASPBERRY CHOCOLATE PUFFS
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make.
—Anneliese Deising, Plymouth, MI
Prep: 25 min. • Bake: 20 min. + cooling • Makes: 8 servings
- 1 cup milk chocolate chips
- 1 cup white baking chips
- 1 cup chopped pecans
- 1 pkg. (17.3 oz.) frozen puff pastry, thawed
- 1 pkg. (12 oz.) frozen unsweetened raspberries, thawed
- 1 cup confectioners’ sugar
- Additional confectioners’ sugar
- Optional ingredients: fresh raspberries and additional chocolate and white baking chips
- 1. Preheat oven to 425°. Toss together the chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares.
- 2. Place the squares on ungreased baking sheets; top each with about ⅓ cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal.
- 3. Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners’ sugar in a food processor. Strain to remove the seeds.
- 4. To serve, dust pastries with confectioners’ sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
1 serving: 699 cal., 39g fat (13g sat. fat), 9mg chol., 238mg sod., 81g carb. (40g sugars, 7g fiber), 9g pro.
